Roasted Caramelized Carrots

Roasted Caramelized Carrots

Recipe from "Passover By Design" cookbook by Susie Fishbein

Makes 8 to 10 servings Parve 3 pounds carrots, peeled and sliced into 1/4 inch slices 1/2 cup sugar 3/4 tablespoons vegetable oil Preheat oven to 400 degrees. In a large bowl, combine the carrots, sugar, and oil. Toss to coat. Spread the carrots into two jelly-roll pans in single layers. Roast about 45 minutes to one hour on the middle and top racks of the oven until carrots are caramelized and begin to shrivel. Switch the pans midway through cooking time. Shake occasionally to prevent the carrots from burning.

Makes 8 to 10 servings Parve 3 pounds carrots, peeled and sliced into 1/4 inch slices 1/2 cup sugar 3/4 tablespoons vegetable oil Preheat oven to 400 degrees. In a large bowl, combine the carrots, sugar, and oil. Toss to coat. Spread the carrots into two jelly-roll pans in single layers. Roast about 45 minutes to one hour on the middle and top racks of the oven until carrots are caramelized and begin to shrivel. Switch the pans midway through cooking time. Shake occasionally to prevent the carrots from burning. (Recipe from "Passover By Design" cookbook by Susie Fishbein)

Makes 8 to 10 servings Parve 3 pounds carrots, peeled and sliced into 1/4 inch slices 1/2 cup sugar 3/4 tablespoons vegetable oil Preheat oven to 400 degrees. In a large bowl, combine the carrots, sugar, and oil. Toss to coat. Spread the carrots into two jelly-roll pans in single layers. Roast about 45 minutes to one hour on the middle and top racks of the oven until carrots are caramelized and begin to shrivel. Switch the pans midway through cooking time. Shake occasionally to prevent the carrots from burning.